• 한국식품영양학회지
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• 제28권2호
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• pp.178-188
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• 2015

The purpose of this study was to investigate the association of interpersonal relationships with snack preference and the intake frequency of snacks with a primary focus on obesity index and snack preparations in upper grade (5~6th) elementary school students. A total of 719 students in Gyeongsangnam-do province were recruited and a questionnaire-based survey was conducted. Data were analyzed using the SPSS V18.0. The results were as follows : A total score of interpersonal relationships was 94.5 (full marks 125), and the scores of 7 factors consisting interpersonal relationships were over 3.50(full marks 5.00). Overweight group had the lowest score in interpersonal relationships (p<0.01) and purchase group by oneself had a low score than the other groups in snacks preparation (p<0.001). Most favorite snacks were ice cream. Additionally, the snack purchase group showed higher scores than the cook group by family in 8 types of snack and a total score of preference (p<0.05~p<0.001). Milk and dairy products had the highest score in frequency of snack intake. And purchase group by oneself or family was a higher than cook group by family (p<0.01). Interpersonal relationships showed a positive effect on preference and intake frequency of milk and dairy products but their explanation powers ($R^2$) were very low. The findings of this study provide fundamental information impact factor in snack preference and frequency of snack intake.

• Nutrition Research and Practice
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• 제17권1호
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• pp.91-102
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• 2023

BACKGROUND/OBJECTIVES: This study examines life stress, dietary attitudes, and snacking frequency for college students living in Seoul and Gyeonggi Province. The purpose of this study is to assist college students feeling stressed by offering desirable dietary attitudes and choices of the appropriate snacks by providing educational materials that offer appropriate nutrition education and nutritional information. SUBJECTS/METHODS: A survey was conducted on a total of 600 college students aged 19-29-year-olds living in Seoul and Gyeonggi Province (234 male students and 366 female students). Collected data were analyzed using SPSS WIN 28.0 program. RESULTS: Life stress among college students did not differ significantly between the genders. Male students were more stressed about lover (P < 0.01), while female students were more stressed about value problems (P < 0.01) and future problems (P < 0.05). Dietary attitude ratings were 3.1 for both male and female students with no significant difference. The overall snacking frequency was 4.1 times/day-4.2 times/day for male students and 4.0 times/day for female students-thus, there was no significant difference. Male students consumed 'beverage' (P < 0.01) more frequently than female students. Life stress and snacking were positively correlated for 'biscuit/cookie,' 'chip,' 'cereal,' 'juice/smoothie,' 'café americano,' 'café latte,' 'tea,' 'jelly,' 'chocolate,' 'rice cake,' 'milk,' 'flavored milk,' and 'ice cream' among male students. Among female students, life stress and snacking were positively correlated with 'cereal,' 'caramel,' and 'soymilk,' and negatively correlated for 'biscuit/cookie' and 'carbonated drink.' CONCLUSIONS: College students should manage their stress by identifying its causes and learning how to deal with stressful situations. Additionally, providing them with proper nutrition education based on the correct nutritional information is essential for promoting good food attitudes and snacking behaviors.

• 한국식품조리과학회지
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• 제14권1호
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• pp.33-43
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• 1998

This study was peformed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of middle-aged people (males 600, females 550) in Daegu area. The daily intake was determined by 24-hr dietary recall method. The results were summarized as follows: The meal skipping, diet and nutrition consideration ratio of the subjects were 40.6, 11.1, 34.6% respectively. The recognition scores of calcium of the subjects were 14.3 for male and 15.1 for female, respectively. Also the preference scores of calcium source foods of the subjects were 3.6 for male and 3.5 for female. They preferred laver, cabbage, bean curd and lettuce, in that order, but they disliked cheese and ice cream. The variety of calcium source foods was remarkably low. Milk products were the lowest preferred and eaten calcium source foods. A day's calcium intake was 68.4% (478.6 mg) of the RDA for Koreans. There were significant positive correlations among the recognition, preference and intake scores of calcium.

• 대한영양사협회학술지
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• 제17권4호
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• pp.364-377
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• 2011

This study was conducted to provide basic information on toothbrushing habits, snack intake frequency, and current dental caries in elementary school students. A total of 188 students (105 boys and 83 girls) in Changwon city participated in this study. Dental examination was conducted by two dental hygienists in July, 2010. The results were as follows. Exactly 86.2% of students were shown to have dental caries, which includes a sealant and removed teeth due to decay. The average number of teeth with dental caries per student was 3.8. Exactly 60.6% of students were shown to maintain correct toothbrushing habits to prevent dental caries, but only 12.8% brushed their teeth immediately after a meal or snack. Exactly 82.4% percent of participants received toothbrushing education, 47.1% of them received it from an expert, 43.9% received from their parents, and 28.2% used tooth paste with fluorine. Regarding snack intake frequency, ice cream was the most consumed cariogenic food and white milk was the most consumed protective food. The >=7 teeth with dental caries group consumed higher frequency of carbonated beverages intake than the 'no dental caries' group (P<0.05), and the '5~6 teeth with dental caries' group consumed higher frequency of chocolate intake than 'no dental caries' group (P<0.05).

• 한국생활과학회지
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• 제9권3호
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• pp.395-403
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• 2000

This study was carried out with 200 students of Chungbuk National University to investigate their dietary behavior and calcium intake and to find out variables among general characteristics of subjects which influence dietary behavior and calcium intake. Questionaires and interviews were used for data collection. The results obtained were as follows: 1) Dietary behavior of college students were not desirable as a whole. The percentages of skipping breakfast and irregular meal among students were over one third, respectively. Especially students living alone skipped breakfast more frequently, took their meals more irregularly, and their eating frequencies of 6 food groups were lower compared to students eating at home. 2) Calcium intake was significantly different according to gender. Mean calcium intake of male students was 744.0 mg/day and that of female students was 480.8 mg/day. Average %RDA of calcium intake of female students was 68.5%. Resource food contributing to calcium intake in the first order was milk, next was yogurt, Small anchovies, kimchi made with Chinese cabbage, ice cream and soybean curd in that order. From the results of this study, we found that the students living alone and female students are exposed to high risk of poor dietary behavior and undernutrition of calcium. In conclusion, nutrition education programs for them are required as soon as possible.

• 한국초지조사료학회지
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• 제28권2호
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• pp.129-138
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• 2008

Demand for alternatives to petroleum is increasing the production of biofuels from food crops such as corn, soybeans, sorghum and sugarcane, etc. At least for the next 5 years, ethanol demand will be increased greatly in the United States and in the world. Presently, most ethanol produced in the United States is corn (Zea mays) ethanol. As a result, especially in the Americas and Southeast Asia, agricultural land is diverted to biofuel production. Even though biofuel industry has many advantage including national security, economical, energetical and sustainable impacts, it is driving grain prices up and creating considerable concern about the potential negative impacts on a wide range of food products that depend on gain : chicken, pork, beef, and dairy products such as milk, cheese, yoghurt, cream and ice cream. Feedstock crops are crops such as switchgrass(Panicum virgatum, L.), corn stover and grasses that can be used in industrial processes such as fermentation into alcohol fuels. Feedstock is no compete with food. Furthermore it is friendly environmental bioenergy crops. In Korea, with increasing demand for fossil fuels the exploration of alternative sources of liquid fuel is inevitable. I suggest Korea need to research and to develop actively on feedstock for biofuel production through this review.

• 한국식생활문화학회지
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• 제15권5호
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• pp.413-422
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• 2000

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

• 한국가정과학회지
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• 제7권4호
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• pp.5-23
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• 2004

This study was done to provide basic information for nutrition education and meal planning preference, Children's preference according to cooking method is high in fruit. drink, fried foods, dish food, but low in Sangchae, Sukchae, and Jangachies. The preference of staple food was that the most preferred foods were plain rice in rice, chicken gruel in gruels, rolled rice in one dish foods. and Jajangmyeon in noodles. The preference of side dishes was that the most preferred foods were seaweed in soups, Kimchi in Chigaes, beef and pork rib in steamed foods, beef in braised foods, Bulgogi in grilled foods, egg-fry in pan fried foods, Ddukbokki in stir-fried foods, pork cutlet in fried foods, Dotorimuk in Sangchaes, fruit in salads, bean sprouts in Sukchaes, Baechu Kimchi in Kimchies and Danmuji in Jangachies. The preference of snack was that the most preferred foods were citrus in fruits, Kkuldduk in rice cakes, hotdog in bread, ice cream in milk and dairy products and fruits juice in drink.

• 한국식품영양학회지
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• 제28권4호
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• pp.658-665
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• 2015

This study was conducted to provide desirable way on the eating of sugar foods, specifically the differences between dietary attitude, dietary behaviors and intake frequency. Data was collected from 279 middle students in the Incheon region through a self-administered questionnaire. According to the results of the reliability and factor analysis, the dietary attitude, dietary behaviors and intake frequency was 3.52, 2.89 and 2.51, with a Cronbach alpha coefficient of 0.867, 0.789, 0.940 and KMO of 0.899. Factor analysis extracted three components of the sugar preference, which we named dietary attitude (factor 1), dietary behaviors (factor 2), and intake frequency (factor 3). The dietary attitude and dietary behaviors showed a significant difference between sugar preference and non-preference (p < 0.05). Also, intake frequency of sugar food showed a significant differences in chocolate, chocolate products, and ice cream between sugar preference and non-preference (p < 0.05), whereas no significant differences were found in cake, bread kinds, juice, sweetness milk, yogurt between sugar preference and non-preference (p > 0.05). A significant positive result of intake frequency of sugar food (p < 0.05) was shown for the dietary attitude, BMI, weight, and monthly pocket money. Based on this study, the reduction of sugar intake is needed especially for middle students.

• 대한가정학회지
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• 제26권4호
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• pp.31-41
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• 1988

The purpose of the present study was to test the behavior of dietary life, the preception of body image and the attitude of body weight control of the subjects, and to imagine difference of value evaluation about thirteen foods. the subjects were 570 high school students who were living in Seoul. The results can be summarized as follows: 1. In selecting actual and ideal body sizes from a series of five outline drawings of female figures that ranged form 20% underweight to 20% overweight, 64% of the subjects selected overweight drawing s as their actual sizes, and 85.1% of the subjects selected underweight ones as the ideal sizes. 59.3% of the subjects had a desire to lose weight, 20.8% to gain weight. Those who think they are thinner than standard body weight were more satisfied with their body sizes than those who think they are fatter than that. Most subjects (79.8%) were concerned about their weight control, and the majority of them (36.1%) began to take concerns about it in their high school days, through the conversation with their friends about their body sizes. 2. In this study, thirteen foods were chosen as samples; rice, bread, salad, milk, cola, cider, juice, duck-bok-ki, chocolate, batterfriend foods, chinese noodles, cookies, fruits. Most of them evaluated foods on the basis of the taste. They valued fruits over any other foods as least fattened food, while they thought of such foods as rice, cola, cider, ice-cream, chocolate, batter-fried food, chinese noodles as fattened foods.